Production Notes for the Formulas in this Chapter

Preparing the Pre-Ferment. The pre-ferment is made at least 6 hours or up to 16 hours before the final dough is mixed (pâte fermentée is usually an exception to this, as it is simply dough removed from the prior batch, but it too, of course, can be mixed on its own). The flour, water, and yeast are mixed for about 3 minutes on first speed. Gluten development is not the goal at this point, so first speed is all that is required. Be certain that all the flour has been hydrated, turn off the mixer, and cover the pre-ferment with plastic to prevent a crust from forming on the surface. The pre-ferment will ripen at room temperature.